Casalingo d'Alpago cheese

From Cookipedia

File:Casalingo d'Alpago cheese.jpg
Casalingo d'Alpago cheese

Casalingo d'Alpago is a soft cows' milk from two milkings, one of which is skimmed. It is produced all year in Spert in the comune of Puos d'Alpago (Belluno) in the Veneto region of Italy.

The cheese has a thin rind and and intense sweet flavour when young, becoming spicier with age.

Cylindrical in shape, it has a height of 7-8cm, a diameter of 30cm and a weight 3.5kg. It is matured for up to one year.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Casalingo d'Alpago cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Casalingo d'Alpago cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.